These crispy baked chicken thighs are the easiest way to get perfectly crispy chicken skin in the oven every time. This simple method uses a trick from Cook's Illustrated to dry the skin so it roasts up golden and crispy without frying. If you've ever wondered how to make chicken thighs crispy in the oven, this foolproof recipe delivers juicy meat and crunchy skin with just a few pantry spices.
When I am in a time crunch, I will opt for my Air fryer Chicken Thighs recipe because it can be finished in around 40 minutes and the skin is just as crispy.
Anytime I buy skin-on chicken, it's going to be used to make this chicken thighs recipe. I might not always buy the ones with the bone and skin on, though. I do like the simplicity of boneless chicken thighs and then I will use my recipe for Baked Boneless Skinless Chicken thighs.
These keto baked chicken thighs are the perfect comfort food weeknight dinner...and so much easier than pan frying! I can guarantee you the whole family will love this easy chicken recipe.
Chicken thighs are my favorite cut of meat and the best part of the chicken. Unlike chicken breasts, they stay juicy and flavorful, even when they are overcooked. The crispy skin is like a delicious chip!
If you’re looking for more dinner ideas, check out my full collection of low carb chicken recipes for easy, family-friendly meals.
Ingredients needed
Bone-in Chicken thighs - Of course for this juicy chicken thighs recipe you will need bone-in and skin on chicken thighs. If they are frozen, they will need to be thawed and trimmed of any excess fat. Sometimes the chicken comes in the package with a lot of excess skin and fat. You will want to trim that off.
Baking powder - This might be a surprise ingredient for a crispy chicken thigh recipe but trust me! The baking powder (not soda!) helps the chicken skin get super crispy! You will not be able to taste it after cooking, promise! I learned this trick from America's Test Kitchen
The remaining simple ingredients needed are salt and black pepper, smoked paprika, garlic powder, dried oregano, and onion powder. This seasoning mix will give the chicken thighs so much flavor.
How To Make Crispy Baked Chicken Thighs
- Our first step is to preheat our oven and line a sheet tray with foil (to avoid the most mess) and then top the sheet tray with a baking rack. This will help the juices drip from the chicken so they can get nice a crispy. Pat the chicken dry with paper towels.
- I like to put all of the chicken thighs in a zip top bag (these bag holders are great for that!) and then pour all of the seasonings on top. Zip the bag closed and then shake the bag for a few minutes to make sure all of the seasonings are evenly distributed. You really want to focus on this step, especially with that baking powder!
- Now we place the chicken thighs on the baking tray, evenly spaced.
What Temperature To Bake Chicken Thighs
Bake them in the pre-heated oven at 250F for 30 minutes to start rendering the fat from the skin without smoking up your house. Then we are going to crank up the heat to 425F for 25 minutes and let the chicken skin get nice and crispy and the inner meat will be so juicy. Make sure the internal temperature of your chicken is 165F using an instant-read thermometer. I check this by inserting an internal meat thermometer probe in the center of the chicken, avoiding the bone.
Tips For Perfect Crispy Chicken Thighs
- Make sure to season the chicken thighs evenly. You don't want to have a big pile of baking powder on one of your pieces of chicken!
- Cook the chicken thighs on a rack so they have maximum air flow and the oil can drip from the chicken.
- This method is really the best way to get crispy skin. You can also use it to make really crispy chicken legs and wings! I also use the baking powder method to make my Garlic Parmesan Chicken Wings.
Common Mistakes When Baking Chicken Thighs
Baked chicken thighs are one of the easiest dinners you can make, but a few small mistakes can prevent them from getting that perfect crispy skin and juicy meat. Here are the most common problems and how to avoid them.
- Not Drying the Chicken Skin - Moisture is the enemy of crispy skin. If the chicken thighs are wet when they go into the oven, the skin will steam instead of crisp. Always pat the chicken completely dry with paper towels before seasoning. This simple step makes a big difference.
- Skipping the Baking Powder Trick - A small amount of baking powder helps draw moisture out of the skin, which allows it to crisp up in the oven. Make sure you are using baking powder, not baking soda, and coat the skin evenly for the best results.
- Overcrowding the Pan - If the chicken thighs are too close together, the hot air in the oven cannot circulate properly. This causes the chicken to steam rather than roast. Leave space between each thigh so the skin can brown and crisp.
- Not Using a Wire Rack - Placing the chicken on a wire rack set over a baking sheet allows the fat to drip away and lets hot air circulate all around the chicken. This helps the skin crisp evenly on all sides.
- Removing the Chicken Too Early - Chicken thighs are more forgiving than chicken breasts and actually taste better when cooked a little longer. For the best texture, cook them until they reach at least 165°F internally, and even up to 175°F–180°F for extra tender meat.
Avoiding these simple mistakes will help you get golden, crispy baked chicken thighs every time.
Oven vs Air Fryer Chicken Thighs
Both the air fryer and oven are great ways to cook chicken thighs, but they each have their advantages depending on what you’re looking for.
Air fryer chicken thighs cook much faster and still produce very crispy skin. Because the hot air circulates closely around the chicken, they usually finish in under 30 minutes, making the air fryer perfect for quick weeknight dinners or smaller batches.
Oven-baked chicken thighs, on the other hand, are better when you’re cooking for a family or meal prepping. The oven allows you to cook a larger batch at once, and the slower roasting process helps render the fat and keep the meat extremely juicy while still producing crispy skin.
If you're short on time or cooking just a few pieces, the air fryer is a great option. But if you're feeding a crowd or want to cook several pounds of chicken thighs at once, the oven method works best.
If you'd like a faster method, try my Air Fryer Chicken Thighs, which make incredibly crispy chicken in about 30 minutes.
Why Bake Chicken Thighs at a Low Temperature First
Chicken fat oxidizes (starts to smoke) at 375F so Baking the chicken thighs at a low temperature first lets the fat in the skin render without smoking up your house.
Storage and reheating instructions
- Storage: Store these in an airtight container in the refrigerator for up to 4 days. This recipe is also great as meal prep with a quick side like Parmesan Cheese coated Green Beans.
- Reheating: I recommend reheating these chicken thighs either in the air fryer, in the oven, or in a skillet over medium-high heat with a little avocado oil. I do not recommend the microwave as the skin will become chewy and not very appetizing.
Frequently asked questions
Why are my baked chicken thighs not crispy?
The most common reason chicken thighs don’t get crispy is too much moisture on the skin. Always pat the chicken dry with paper towels before seasoning. Using a small amount of baking powder and cooking at a higher temperature at the end (around 400–425°F) also helps the skin crisp up in the oven.
Do you flip chicken thighs when baking?
No, you do not need to flip chicken thighs when baking. Placing them skin-side up on a wire rack allows the heat to circulate around the chicken and helps the skin stay crispy.
What temperature should chicken thighs be cooked to?
Chicken thighs are safe to eat when they reach an internal temperature of 165°F, but they actually taste better when cooked slightly longer. Many cooks prefer to cook them to 175–180°F because the extra time helps break down connective tissue and makes the meat more tender.
Should I cover chicken thighs when baking?
No. Covering chicken thighs traps steam and prevents the skin from getting crispy. For the best results, bake them uncovered so the skin can roast and brown.
Can I use boneless chicken thighs for this recipe?
Yes, but boneless chicken thighs cook faster and may not get quite as crispy as bone-in thighs. If using boneless thighs, do not use the baking powder, reduce the cooking time, and keep an eye on them so they don’t overcook.
How long do baked chicken thighs last in the refrigerator?
Cooked chicken thighs will keep in an airtight container in the refrigerator for 3–4 days. They can also be frozen for up to 3 months.
What is the best way to reheat chicken thighs so the skin stays crispy?
The best way to reheat chicken thighs is in the oven or air fryer. Heat them at 375°F for about 10 minutes until warmed through. Avoid microwaving if possible because it can make the skin soft.
Why use baking powder on chicken thighs?
Baking powder raises the pH level of the chicken skin, which helps it brown and crisp more easily in the oven. It also helps draw moisture away from the skin so it becomes crunchy instead of rubbery when baked.
What To Serve With Crispy Chicken Thighs
- Zucchini noodles with a creamy mushroom sauce
- Spaghetti Squash Alfredo
- Pressure Cooker Mashed Cauliflower
- Keto Coleslaw
More Easy Chicken Recipes
- Crock Pot BBQ Chicken Thighs
- Creamy Lemon Chicken Thighs
- Bacon Wrapped Chicken Thighs
- Instant Pot Chicken Thighs
Crispy Baked Keto Chicken Thighs Recipe
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 8 Bone in, Skin on Chicken thighs
- 2 tablespoons baking powder (not baking soda!)
- ½ tablespoon Kosher Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Oregano
- ½ teaspoon Onion Powder
Instructions
- Preheat the oven to 250F. Line a rimmed baking sheet with foil and a wire rack. Spray the wire rack with cooking spray.
- Trim each chicken thigh of any excess fat or skin with a sharp knife.
- Combine all of the seasonings and baking powder in a small bowl.
- Place the chicken in a bag or a bowl with a lid and top with the seasonings. Secure the bag or bowl and shake vigorously, being sure the chicken thighs are evenly coated in the seasonings. Remove the chicken from the bag and place on the rack, skin side up.
- Bake the chicken in the center of the oven for 30 minutes. Increase the heat of the oven to 425F and move the oven rack up one spot then bake for an additional 25-30 minutes or until brown and crispy. Chicken is cooked through when an internal temperature of 165F is reached.
Notes
- The baking powder is essential to making these chicken thighs extra crispy.
- Storage Store these in an air tight container in the refrigerator for up to 4 days.
- Reheating I recommend reheating these chicken thighs either in the air fryer or in the oven. You can also heat them skin side down in a skillet with a little oil. I do not recommend the microwave as the skin will become chewy and not very appetizing.
Phyllis Hershman says
I never review recipes..however this is amazing! I read one of the reviews and felt compelled to comment. The skin was so crispy and flavorful. I can’t imagine why the “good cook” ended up with soggy skin. This is an easy week night go to recipe. Thank you for posting it. It is now in our rotation.
Alex says
Holy cow! I followed Jennifer’s instructions exactly, and these came out absolutely divine. Juicy, moist meat and crispy, crunchy skin that was seasoned to perfection!!!!!!! Thank you, Jennifer.
AKM says
You CAN taste the baking powder, and the skin didn’t get THAT crispy. Too much smoke in my house also. Not sure I would make this again. (And I am a very good cook of many decades, so it wasn’t operator error.)
Jennifer Banz says
I guess Cook's Illustrated, Nagi from RecipeTin Eats, me, and over 400 people who contributed 5 star reviews to our recipes are all wrong.
Sue K says
Jennifer, this recipe for the crispy chicken thighs was incredible!!! So juicy and the skin was so crispy! Kudos!!
Arlene Sefcik says
Your recipt is a gift from heaven. You have the perfect balance of crsipy fried chicken without the guilt. I really like your recipe tips and tricks and apprecaite all of your attention to detail. It is so satisfying to each such an economicaly cut of chicken and eliminate some of the carbs. You rock!
Rhonda says
Well I used the skinless chicken thighs because that's what I had on hand. And they turned out okay. They kind of had a powdery taste but I bet once I make them with the proper kind of chicken they'll turn out better. Very easy recipe!
Linda says
Loved how crispy and juicy these were - and so easy to make!
I’m the only keto diet follower in my home, but hubby and son enjoyed how crispy these thighs were.
Thanks from Ottawa, Canada.
Rosa says
I made this tonight! Great tip on not smoking the house out! I always do 425 for 45 mins and it smokes the house out and your way did not do that for the first time! The flavor was so good, not just on the skin but on the meat as well. It was crunchy as well. Def making it again. My tip to to keep the skin crunchy after the it cools is I remove the skin once I take the chicken out of the oven. I love to eat the skin separately and stays crunchy.
Torbie says
I know you said it in the video, but please add "pepper" to the ingredients list!
Great flavor!
Christine says
Excellent! Family friendly.
Terri says
This was good but I think I would rather have just added salt and pepper to my chicken. They were very crispy but didn't like the season you have used. I'm going to try next time to use the baking power and salt. Thank you for the recipe.
Renee says
Love this. I did use Arrowroot in place of baking power. Nice crispy mmmm
Roz Naber says
I left a comment but it didn’t post, anyways my husband and I agree this is a ten star recipe!
Roz Nabe4 says
I left a comment but it didn’t post, anyways my husband and I agree this is a ten star recipe!
Roz Naber says
I just made this recipe and my husband and I ate the skin for the first time in years. He LOVES it and this will be our new go to baked fried chicken from here on out. I did bake it at 400 degrees for 45 minutes and then turned it down to 275 for the last ten minutes. Cooked it in our convection oven…best chicken recipe ever. Easy and no mess! I never tasted the baking powder and I only used 2 tbsp for five bone in chicken thighs. High praises to you. This is our new favorite chicken recipe. Thank you.
Ronnie says
SO crispy and delish! I followed your recipe to the letter and the most crispy, delicious, oven baked chicken was happily devoured!
This was my first time using baking powder and I will always use it when I want extra crispy skin. This satisfied my craving for “fried” chicken. Thank you so much! It truly was delicious!
Steven says
My family and I love these Crispy Chicken Thighs. Thank you for the recipe as they have become a staple of our weekly dinners.
Ocampo says
Can I use frozen boneless skinless chicken thighs?
jenniferbanz says
Those will not work for this recipe
Mae Kleinheksel says
Love this! Share it all the time with friends on all diets.
Georgia Abela says
Tried this recipe tonight. I was skeptical at first with the oven temperatures but they turned out very crispy and delicious. My kitchen was filled with smoke in the last half hour of cooking but I now know my smoke detectors are fully functioning!!
Lauren says
I've made this now a few times and it's delicious every time! Tonight I'm trying it on drumstick, can't wait!
VASILIKI chios says
This was delicious. Turned out perfect. For sure mind the baking powder. Thank you very much.
VASILIKI chios says
This was by far the best oven fried chicken ever. For sure you have to be careful with the baking powder; Thank you very much.
Grace says
Wow, what easy recipe and delicious. Who would of ever thought using baking powder. Next I’ll try with chicken drumsticks.
Peggy C. says
I just used your recipe and it was amazing. So glad I tried it. It will go in my Keto binder for future reference. Thank you so much for sharing. I loved it!
Paula says
Ok I have to say this was an easy recipe to follow and the only thing I did different was to mix the chicken in the seasoning after I shook the bag to mix it up. I put them in one at a time and shook them off to get rid of the extra. All I can say is it was one of the most delicious chicken thighs I had ever eaten!!!!!!!!! My whole family loved it!!!
Kat says
I’ve been using baking POWDER to get that crispy crunchy skin for several years! It really works. For air fryer…375 skin side down. 13 min. Turn skin side up and 13 more minutes.
BEEF: ie, fajitas, Philly cheesesteaks etc. rubbing a pinch or two of baking soda on the meat tenderizes.
Tora says
This is my go to. I literally make it every week and we aren’t even Keto. So easy. Thank you
Angele Robillard says
Really enjoyed this. Love crispy chicken skin. Will definitely make it again
Thank you
Melody says
I just sat down to eat and I have to say, delicious! Very flavorful and moist chicken with a nice crisp skin. I will for sure make again. Thank you!
Angie G says
Thanks Jennifer. I followed your instructions exactly. My husband ate more than his share............ It was easy to follow and ingredients that we have on hand and tasty too. I will definitely use your recipe again.
Kristy Cardin says
Can you cook with skinless boneless thighs? It looks well!
jenniferbanz says
I would skip the baking powder and then just bake them at 400F for about 20 minutes
Bonnie says
So crispy and delicious
Jill Heun says
Could you use this method on a whole Chicken?
jenniferbanz says
I have not tried it so I cannot say.
Jenn S. says
Yes you can but you have to take the back bone out and flatten the chicken like you're making chicken under a brick.
Julie says
This was so delicious and easy to make! The whole family loved it.
Stephanie says
This is a great recipe! Super easy and super crispy! I’ve pinned this and will definitely make this again! ?
Thanks!
Linda Buchanan says
I have a helpful hint. If you will mix all the seasonings together in the bag before you add the chicken there will be a lot more even distribution of flavors and a lot less chance of tasting the baking powder .
Alayna Bean says
You posted this over a year ago, but I just found it. And I have to say...I wasted that ear! It was a whole year I could have been eating this chicken!!! Absolutely love this, it's a new go-to for my house!
Julia says
We loved it!! I also worried about the initial low temperature as I needed an extra 10 minutes at the 425 to cook the chicken, but the end result was excellent. I think the next time I will pump up the spice, but will certainly make this again. Thanks!
Carol Dees says
Going to give this a try on de-boned thighs, but mine doesnt have the skin. Darn! Think I'll add some pork rind crumbs!